Arroz Blanco Con Verduras White Rice W Vegetables Recipes

Steps:

• In a blender, puree 1/2 cup milk with the cream cheese and set aside.
• In a medium-size heavy-bottomed saucepan, heat the oil and saute the rice, stirring, until it forms clumps. Add the garlic, onion, mushrooms and chile and continue to saute, stirring, until the rice separates into individual grains.
• Add the water or broth, with salt to taste, and bring to a boil. Cover, reduce heat and simmer until the water has just been absorbed. Add the cup of milk that was not blended with the cheese, cover again, and continue to cook over low heat until the milk has been absorbed.
• Remove from heat, stir in corn, pour the cheese mixture over all, cover and let stand for 15 minutes before serving.
• Stir and serve.

Steps:

• Heat oil in a shallow casserole and brown garlic. Take it off the heat and remove garlic from the oil. Add water and salt to the oil and bring to a rolling boil. Add the washed rice and stir. Bring to a rolling boil again, cover and cook over low heat for approximately 30 minutes.

Steps:

• Cover the rice with hot water and let stand for 10 minutes. Drain the rice in a sieve or colander and rinse until the water runs clear. Shake the sieve vigorously to remove excess water.
• In a blender, combine the onion, garlic, salt, and 3 cups of water and process until puréed (use caution when blending hot liquids).
• In a medium saucepan over moderate heat, heat the oil until hot but not smoking. Add the rice and sauté until it crackles when stirred, about 3 minutes. Add the onion and garlic mixture, bring to a boil, and cook for 3 minutes. Add the cilantro or parsley and reduce the heat to a simmer. Cover and cook until small holes appear in the rice, about 20 minutes. Fluff with a fork and remove the herb sprigs. Keep covered until ready to serve.

Steps:

• For the sofrito: Bring a pan of water to a boil, add tomatoes, and blanch for 15 seconds. Drain, rinse under cold water, and peel. Core, seed, and cut into 1/2-inch dice. In a skillet over medium-low heat, add the oil and sauté the onion and garlic until golden. Add saffron and sauté 2 minutes. Add tomato and sauté until all the moisture is gone. Stir in paprika and remove from heat.
• For the rice: In a large heavy-bottomed pot, combine the sofrito and olive oil. Place over medium-low heat. Add rice and stir constantly with a wooden spoon or rubber spatula until the rice is toasted, about 1 minute. Add 3 cups of the stock and mix well. Simmer 10 minutes, stirring occasionally to prevent sticking. (At this point the rice is partially cooked and may be spread on a parchment-lined baking sheet, covered with more parchment, and allowed to sit at room temperature for up to three hours before finishing.)
• To finish: Preheat oven to 375 degrees. Bring a small pan of water to a boil, add carrots, and blanch for 10 seconds. Drain, and rinse with cold water. Spread the rice evenly across the bottom of a 16 to 18 inch paella or sauté pan, and scatter the edamame, peas, corn, carrots, and olives on top. Season to taste with salt and pepper. Drizzle with remaining 1 1/2 cups stock.
• Place pan in oven and bake until the rice is crisped around the edges and a "soccarat," a crust, has formed on the bottom of the pan, about 20 minutes. Remove from oven, cover with foil, and allow to rest for 5 minutes. Sprinkle with chopped parsley and cilantro. Mix well, scraping the bottom and sides of pan, and adjust salt and pepper as desired. Serve hot.

Steps:

• In small saucepan or microwave oven, heat broth or water until steaming.
• Stir in about 3/4 teaspoon salt if using salted broth, 1 1/2 teaspoons if using unsalted broth or water.
• Cover and keep warm.
• In medium (3-quart) saucepan with a tight-fitting lid, heat the oil over medium heat.
• When hot, add raw rice and onion and stir regularly until grains have turned from translucent to milky-white, 4-5 minutes.
• Add garlic and stir for a few seconds, until fragrant. Do not let grains brown.
• Add the warm liquid and lime juice, stir thoroughly, scraping down any grains that are clinging to the side of the pan.
• Cover and cook over the lowest heat for 15 minutes--temperature should be low enough that only the slightest hint of steam escapes lid.
• Remove pan from heat and let stand covered for 5 minutes.
• Uncover and test a grain of rice: if still a little hard, re-cover pan and set over low heat for about 5 min.; if rice has absorbed all liquid and is completely dry, sprinkle on 2 tablespoons water before returning to heat.
• When rice is done, sprinkle on parsley and gently fluff with fork to release steam and stop the cooking.